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Food additives data book - wordpres

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ARSENIC CONTENT MAXIMUM IN ppm: 3<br />

ASH MAXIMUM IN %: N/A<br />

SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:<br />

in water: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble<br />

in vegetable oil: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble<br />

in sucrose solution: @ 10% Insoluble @ 40% Insoluble @ 60% Insoluble<br />

in sodium chloride solution: @ 5% Insoluble @ 10% Insoluble @ 15% Insoluble<br />

in ethanol solution: @ 5% Insoluble @ 20% Insoluble @ 95% Insoluble @ 100% Insoluble<br />

in propylene glycol: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble<br />

FUNCTION IN FOODS: Used as a dispersed powder or silver leaf to surface-colour sugar or chocolate confectionery, or as an<br />

additive to certain liqueurs.<br />

ALTERNATIVES: Aluminium powder or leaf<br />

TECHNOLOGY OF USE IN FOODS: Applied as leaf or powder to the surface of hard sugar or chocolate confectionery, then polished to a<br />

high gloss as a decoration. Can be added as fine particles or leaf to certain liqueurs.<br />

SYNERGISTS: None known<br />

ANTAGONISTS: Moist air can cause oxidation and loss of gloss<br />

FOOD SAFETY ISSUES: None known<br />

LEGISLATION: USA: UK and EUROPE: CANADA:<br />

Not permitted Permitted according to European Parliament Permitted<br />

and Council Directive 94/36/EC of 30th June<br />

1994 on Colours for Use in <strong>Food</strong>stuffs. AUSTRALIA:<br />

Refer to Annex V for restrictions of use Not permitted<br />

REFERENCE: Smith, J. (Ed.) (1991) <strong>Food</strong> Additive User’s Hand<strong>book</strong>. Blackie Academic & Professional.<br />

Silver 295

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